Oatmeal flour pancakes couldn’t be easier to make or healthier to eat. You don’t need any special flours, you will make your own oatmeal flour in a food processor or blender. These high protein oatmeal pancakes include eggs and fat-free Greek yogurt for a good dose of protein and have no added sugar. You feel good when you eat these.
I started making these pancakes years ago in an effort to eat more oatmeal. I really don’t like hot oatmeal for breakfast…there is something about the texture that has turned me off since I was a kid (sorry!). But, oatmeal is constantly mentioned for good heart health and the benefits seem to be numerous. I now have my go-to oatmeal recipes like my high protein overnight oats and cottage cheese bread with oatmeal to make sure I’m getting oatmeal into my diet.
The Top Four Benefits of Eating Oatmeal
Rich in Nutrients: Oatmeal is a great source of vitamins, minerals, and antioxidants, such as manganese, phosphorus, magnesium, iron, zinc, and B vitamins. It’s also high in fiber, particularly beta-glucan, which can help improve heart health and digestion. I try to take care of my ticker, so it just seemed like a good idea to get this into my diet.
Heart Health: The beta-glucan fiber found in oatmeal has been linked to improving heart health by lowering cholesterol levels, reducing blood pressure, and improving overall cardiovascular function. They say eating oatmeal can help reduce the risk of heart disease, so these pancakes were born and have been in regular rotation for years.
Blood Sugar Control: Oatmeal has a low glycemic index, which means it can help stabilize blood sugar levels and prevent spikes in insulin after meals. This makes it a good option for individuals with diabetes or those looking to manage their blood sugar levels. So many people watching their sugar intake and trying to manage it, should have a couple of go to oatmeal recipes and this is one of mine.
Weight Management: Oatmeal is a filling and satisfying breakfast option due to its high fiber content, which helps you feel full for longer periods and reduces hunger cravings throughout the day. This is soooo true for me. These pancakes are NOT light and fluffy. They are heavy, filling and comforting. I call them my winter pancakes because they just fill you up on a cold morning, and fuel me all day. But, I make these year round to help me with my weight maintenance goals. The fact that they taste good is a bonus!
See Healthline’s 9 Health Benefits of Eating Oats and Oatmeal for even more reasons to try this recipe!
How to make oatmeal flour pancakes
- To get started on these heart healthy pancakes, you need oatmeal flour and you are going to make oatmeal flour in a blender in under two minutes. Simply add your oats to a blender and let it blend on high until the oats are reduced to a very fine flour. There, you are done. Yes, you can buy oatmeal flour, but why? This takes a couple of minutes and is step one to making these Greek yogurt oatmeal pancakes. Wait, you don’t like Greek yogurt? Swap out the yogurt for fat-free cottage cheese and you’ve got cottage cheese oatmeal pancakes. This is another reason I love this recipe; it works with all kinds of substitutions.
- Next, add all the other ingredients for the pancakes to the blender and let it rip! Blender oatmeal pancakes couldn’t be easier. You aren’t messing with multiple bowls. Everything is blended in the blender. Are you liking the ease of this so far? At this point, you could turn these into blueberry oatmeal pancakes by simply adding 1/2 cup of blueberries. I have applesauce in this recipe, so chopped, sauteed apples in the batter would also be great. So many options, so little time!!!
- Heat a large nonstick skillet over medium-high heat and spray the skillet with cooking spray. Add some light butter if you choose. Using an ice cream scoop, drop the batter onto the skillet and let cook a couple of minutes, then flip. Cook on each side until golden brown. I like to get these pancakes a little crispy on the outside (my preference) so I let me cook a bit longer than regular pancakes. You decide. Divide between two plates and top with your favorite toppings.
- This recipe makes 8 pancakes or two servings. I serve mine with warm sugar-free syrup and berries but feel free to add butter, maple syrup and/or your favorite fruit and nut toppings. This is an incredibly satisfying, healthy and filling way to start the day.
Make ahead instructions
I make this batter ahead of time, all the time! I simply blend everything up in the blender and store it in the fridge overnight and up to two days before using.
Simply take out of the fridge and you are ready to cook your pancakes. I find that the batter will get a little thicker so I like to let it come to room temperature and/or add a splash of milk and pulse a few times before pouring my pancake batter onto the griddle.
If you enjoyed these, leave a comment below.
Looking for other healthy-ish recipes to start your day? Try some of my favorites.
Skinny Everything Bagel Egg & Cheese Sandwich
Blueberry Streusel Muffins (no sugar added)
Egg, Veggie, Ham & Cheese Casserole
Oatmeal Flour Pancakes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Cup of rolled oats
- ¾ Cup of fat free Greek yogurt
- ½ Cup of unsweetened applesauce
- 1 Egg
- ¼ Cup of skim milk
- 1 Tsp. Vanilla extract
- 1 Tsp. Cinnamon
- ½ Tsp. Nutmeg
- 1 Tbsp. Chia seeds, Hemp Seeds or Ground Flaxseed (your choice)
- 1 Tbsp. Lakanto Sweetener
- Optional ingredients (depending on what you are craving):
- Land O Lakes Light Butter
- Sugar Free Pancake Syrup (I like Maple Grove Farms.), honey or Maple Syrup
- Blueberries, blackberries or the berries of your choice
Instructions
- Add the oatmeal to a blender or food processor and blend until the oats are turned into the consistency of flour. Add the rest of the ingredients to the blender or processor and let it rip! Scrape down the sides as needed.
- I spray a pan with Pam and/or add a Tbsp. of Land ‘O Lakes light butter (if my jeans are feeling loose) and heat. Once hot, I had scoops of the batter to the pan using an ice cream scoop or a large spoon. The batter will make 8 pancakes. Cook until lightly browned then flip and finish cooking on other side.
